Dinner at Soujiki Nakahigashi (草喰 なかひがし)
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Dinner in the Kyoto branch of the Myamasou family restaurant empire. The younger brother of the late daisho at Myamasou is cooking there with his oldest son. The younger one runs an Italian place in Tokyo.
A very classical Kaiseki restaurant, driven by the seasonal ingredients and a a find execution. The flavors are sometimes bold, like the fermented sushi course (funazushi style), but never over the top. The presentation always tells a story and is loaded with symbols. The staff is more than helpful to point them out to you.
The beef came from a huge farm in Hokkaido but is not wagyu but angus beef. Tender, quite lean but very tasty.
Excellent restaurant, very warm, hospitality, overall a great experience.